It been many many months ago that I discovered Jia Xiang Sarawak Kolo Mee in busy Chinatown. However, they seems to be constantly crowded, that really deters me from making my virgin attempt on the famous Sarawak Kolo Mee.

Just the other day, I happen to pass by Upper Thomson Rd. And to my surprised, a new Jia Xiang was opened along there as well. (Its near the famous Ampang Niang Toufu).

Since it isn’t too crowded at that moment, I thought that might be a good time for me to give a shot of the incredibly famous sarawak food here. I’ll explain about the red chairs & tables later, they are not part of Jia Xiang.

So made an order of their house specials (Kolo Mee Special @ ?$5.90? hehehe memory failing me) along with a cup of (supposely famous too) Luohan & Longan drink. btw, they have stated that they airflown all noodles & igredients fresh from Sarawak. That probably accounts for the increased in price here.

So back to the drink, this is a really nice blend of Luohan & Longan, sweetness just right. I like the drink, I wonder if I could blend with cans of longan & luohan to get the same effect.

My bowl arrived, shortly, nicely presented. The serving looks kinda small with small prawns, minced pork blanched veggies, slices of char siew (honey roast pork) and some dumplings that looks like wanton, except the wraps are different & more tender then wanton skins. btw, the small bowl of soup that comes with it smell & taste great!

Of coz, one couldn’t help but wonder how the famously kolo mee looks like. Digging in, we find some springy looking small noodles. Perhaps looks paler then our regular wanton noodles.

Kolo really means to dry toss with some sauce. And for this, they seems to be tossed with some light savoury sauce, its nice. Noodle are firm with springy (or we called QQ) textures. Nice bite & taste without any oiliness. Prawns are sweet. Veggies are nicely done with bitterness removed. Minced Pork is really quite different from SG, darker, liitle more savoury but drier. The wanton lookalike dumplings were good. The skins were unlike the wanton, more soft, thinner & tender. Char Siew slices were firm, fat-free. I always love a little of fatty portion in Char Siew, with some charred bits, if possible. but that’s just me ok?

They have fried chillies sauce on the table. It looks something like sambal but none of the spiciness or heat of chilli. Coarse textures which are sweet with a tinge of sour possibly from ?vinegar?. I quite like their mild chilli sauce as, if it’s too spicy, you may not enjoy the light & savoury kolo mee quite as much.

All in all, it’s really a different noodle meal from what I had in the past. And must say that I enjoyed it throughoutly. My only gripe was that their serving are really small for its price. Anyway, they do have regular Kolo Mee without the dumpling & prawns as well as the even more expensive that comes with Abalone!!! hmmm … makes me wonder if that’s how Kolo Mee are typically served in Sarawak.

So let us get back to the red chairs & tables. We are in the midst of 7th month Ghost festival. And as I have explain HERE before. There will be charity auctions held around Singapore during this period. This is one of the dinner cum charity auction for part of Yishun.

While I was about the get back, I can’t help but noticing sinfully delicious suckling pigs. Obviously these are specially prepared for the 7th month dinner.

These suckling pigs needs to be slowly hand roasted to perfection over charcoal fire! yummy!!!!!!!! Standing close, I try to indulge as such as possible heavenly aromatic smokiness before I made my way back home.

One good food, one good aroma, what a beautiful day!!!